Vol. 9, Issue 7 (2020)

Author(s):
Salve RV, Syed HM, More SG and Shinde EM

Abstract:
The present work was proposed to development technology for drying of curry leaves (Murraya koenigii) and carried out by using sun drying (30-35⁰C for 8 Hr.), shade drying (27-32⁰C for 15 days) and cabinet oven drying (60⁰C for 2 hr.). The obtained result was evaluated of dried curry powder with respect to chemical composition, nutritional and phytochemical properties. The moisture was reduced from 65.50% to 3.90%, fat, protein carbohydrate, crude fibre and ash increased from 0.80% to 5.82%, 6.10% to 10.75%, 6.60% to 59.48%, 6.30% to 12.95% and 4.65% to 11.10% respectively. Related to mineral content, the calcium, potassium, iron, magnesium, zinc and phosphorus raised from 455.55 to 475.05 mg/100g, 416.13 to 432.60 mg/100g,18.30 to 19.55 mg/100g,129.72 to 156.57 mg/100g, 2.09 to 2.43 mg/100g and63.25 to 68.50 mg/100grespectively. The variation in the concentration of such compounds as alkaloids, flavonoids, total phenol and β-Carotene and found more concentration in shade dried curry powder TC2 had values 9.74, 8.12, 0.99 and 1.50 respectively. Finally energy consumption and time taken more in shade drying method but end-dried product is superior in all respect compared to other dried products.